Stuffed Baked Potatoes
Potatoes bake beautifully in the toaster oven. Serve these cheesy herb-stuffed potatoes with cold meats, poultry or fish, or just with a salad for a light meal.
Ingredients
- 3 large baking potatoes
- 1/3 cup sour cream or unflavored yogurt
- 2 tbsp olive oil or butter
- 1 1/2 cups grated Gruyère or Cheddar cheese divided
- 1/4 cup chopped green onion or chives
- 2 tsp chopped fresh tarragon or 1/2 tsp (2 mL) dried
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup diced cooked bacon or ham
Instructions
- 1. Pierce potatoes with a fork. Place directly on rack and bake in preheated 400°F (200°C) toaster oven for 1 hour, or until potatoes are tender when pierced. Cool slightly.
- 2. Carefully cut potatoes in half lengthwise. Gently scoop out potato pulp, leaving enough shell to act as a container.
- 3. Place pulp in a large bowl and mash. Add sour cream, oil, 3⁄4 cup (175 mL) cheese, green onion, tarragon, salt, pepper and bacon. Mix well.
- 4. Spoon mixture into potato shells, mounding in center. Sprinkle with remaining 3⁄4 cup (175 mL) cheese.
- 5. Arrange potatoes on oven pan. Return to toaster oven and bake for 15 to 18 minutes, or until potatoes are heated through and cheese has melted.
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